Baby pumpkins stuffed with coconut vegetables

Brighten up the evening with this vegetarian stuffed pumpkin starter thats a beautiful mixture of colours and textures.

The ingredient of Baby pumpkins stuffed with coconut vegetables

1. 3 (about 320g each) golden nugget pumpkins
2. 2 tablespoons olive oil
3. 1 brown onion, halved, sliced
4. 2 tablespoons korma curry paste
5. 200g broccoli, cut in small florets
6. 120g green beans, trimmed, cut into 3cm pieces
7. 1 red capsicum, chopped
8. 270g can light coconut cream
9. Plain natural yoghurt, to serve
10. Coriander sprigs, to serve

The instruction how to make Baby pumpkins stuffed with coconut vegetables

1. Preheat oven to 180u00b0C. Cut pumpkins in half horizontally. Scoop out seeds and discard. Place pumpkins, cut-side up, on a large baking tray. Drizzle with half the oil and season with salt and pepper. Bake for 45 to 50 minutes or until just tender.
2. Meanwhile, heat remaining oil in a large frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until tender. Add curry paste and cook for 2 minutes. Add broccoli, beans and capsicum. Cook, stirring, for 2 to 3 minutes or until well coated. Pour over the coconut cream. Reduce heat to low and simmer for 5 minutes or until vegetables are just tender.
3. Spoon vegetable mixture into pumpkin halves. Bake for 15 to 20 minutes or until golden and hot.
4. Place pumpkins on plates. Top with a dollop of yoghurt and coriander. Serve.

Nutritions of Baby pumpkins stuffed with coconut vegetables

calories: 241.629 calories
calories: 16 grams fat
calories: 8 grams saturated fat
calories: 15 grams carbohydrates
calories: 12 grams sugar
calories:
calories: 6 grams protein
calories:
calories: 296.6 milligrams sodium
calories: https://schema.org
calories: NutritionInformation